Chile Verde is usually a slow-cooked stew made with pork, but this is a fast weeknight version with quick-cooking ground beef and store-bought green salsa.
Make it a Meal: Serve with fresh cilantro, red onion and Monterey Jack. Add cornbread on the side and your favorite hot sauce.
· 1 pound 93%-lean ground beef
· 2 teaspoons ground cumin
· 1 large red bell pepper, chopped
· 1/4 teaspoon cayenne pepper, or to taste
· 1 large onion, chopped
· 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
· 6 cloves garlic, chopped
· 1/4 cup water
· 1 tablespoon chili powder
· 1 15-ounce can pinto or kidney beans, rinsed
1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
2. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
3. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
4. Stir in beans and cook until heated through, about 1 minute.
Happy Cooking ☺